“At first I was excited. It’s one of my favorite foods,” said Old Town Pour House bartender Karl Fernandez of his challenge, Parmigiano Reggiano. “Then I realized how difficult it would be to use.” Taking a page from challenger Brendan Smith, who based his own drink on honey-mustard gelato, Fernandez made an ice cream with the cheese. “It has an extremely strong flavor,” he admitted. “But if you like PR, you’re going to love this cocktail!”
Who’s Next
Fernandez has challenged Gina O’Brien of Rockit Bar & Grill with soy sauce.
(Recipe below slideshow.)
The Cheese Course
3-4 oz Parmigiano Reggiano ice cream
3/4 oz Grey Goose la Poire
3/4 oz Stolichnaya honey vodka (aka Stoli Sticki)
Drizzle of Fini balsamic vinegar
Slice of prosciutto-wrapped grilled pear
Fill a tumbler with ice and cold water to chill; drain. Put a scoop of the ice cream into a mixing glass, then add rocks, the Grey Goose, and the Stoli Sticki. Add a drizzle of the balsamic vinegar, then cap and shake. Strain into the prepared glass and garnish with a slice of grilled pear wrapped in prosciutto.